YAMASAN KYOTOUJI
Japanese Rice Cake Mochi - Instant Shabu Mochi Slices For Topping of BBQ and Various Dishes, Vegan, Gluten-Free, Additive-Free, Made in Japan, 180g(6.3oz)
Japanese Rice Cake Mochi - Instant Shabu Mochi Slices For Topping of BBQ and Various Dishes, Vegan, Gluten-Free, Additive-Free, Made in Japan, 180g(6.3oz)
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These are small, topping-sized mochi made by steaming and pounding Japanese-grown glutinous rice. They are thinly sliced, making them easy to eat for women and children. For soups and other broths, simply add them about 30 seconds before the cooking is complete and simmer. For dishes like pizza and BBQ, you can easily enjoy Japanese mochi by adding them and cooking them along with other ingredients.
Japanese Mochi Rice
Mochi rice, known for its diverse characteristics such as firmness, stickiness, color, and flavor, varies depending on its place of origin. Our manufacturer prioritizes taste and carefully selects mochi rice from specific regions to create our delectable mochi. By swiftly polishing the rice without compromising its freshness, we bring out the inherent deliciousness of the grains.
Pairs Well with A Wide Range of Dishes
Mochi, a versatile food, pairs well with a wide range of dishes, from grilled, simmered, and fried dishes to soups and even desserts. It complements various flavor profiles, including sweet, salty, spicy, and refreshing. By incorporating our easy-to-use topping mochi into different recipes, you can experience the excellence of Japanese cuisine. Simply moisten it lightly with water and warm it in the microwave without covering it with plastic wrap. It can be enjoyed as is. (For a 1000W microwave, approximately 10 seconds is recommended).
Mochi Slice Lasagna Style (3-4 Servings)
1. Mix 3 tablespoons of rice flour and 400cc of milk or soy milk.
2. Melt 2 tablespoons of butter in a pot, add the mixture from step 1, and cook over medium heat, stirring until thickened. Season with salt and pepper (white sauce).
3. In a frying pan, combine the contents of a can of diced tomatoes (about 400g), 1 grated garlic clove, 2 tablespoons of grated onion, and a pinch of salt and pepper. Cook until the liquid evaporates and the sauce becomes thick and gooey (tomato sauce).
4. In a gratin dish, layer half of the tomato sauce, 3-4 pieces of shabu-mochi, and half of the white sauce. Repeat the layers once more, and sprinkle grated cheese on top.
5. Preheat the oven to 200°C and bake for about 15-20 minutes. Adjust the cooking time as needed until the surface is lightly browned.
Kinako Anko Mochi
1. Put some kinako powder on a plate.
2. Dip the sliced mochi in boiling water for 5 seconds.
3. Once softened, place the mochi on the plate from step 1 and coat it with kinako powder.
4.Wrap the mochi with anko red bean filling, and it's ready to serve.
You can also use potato starch instead of kinako powder.
